| Violation Date |
Code |
Description |
| 2018-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet of a hand sink in the kitchen. |
| 2018-09-27 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket at the bar at 0ppm quat solution. |
| 2018-09-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed facility using waste receptacle can liners for proofing pizza dough. pic discarded the pizza dough. |
| 2018-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of chicken wings in a flip top cooler cold holding between 44-47f. pic indicated these foods were recently panned up and placed into the flip top cooler for cold hol |
| 2018-09-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling a raw hamburger patty change his gloves and put a new pair on without first washing his hands. cdi- discussion with pic and employee about when to wash ha |
| 2018-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding above 45f in flip top coolers (see chart). cdi- products were relocated to the walk in cooler for cooling. |
| 2018-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on the back side of the deli slicer blade. cdi- product cleaned during inspection. 4-602.11 clean the equipment and utensils used with tcs f |
| 2018-01-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding marinara at 120f in hot well. cdi - pic reheated to 180f. -0- |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wings cold holding in flip top at 50-52f. cdi - pic removed the overstacked product and cooled in the walk in cooler to 41f. -1.5- |
| 2018-01-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed overstacked wings in the flip top above the fill line at 50-52f. cdi - win |
| 2018-01-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use tongs stored on soiled area under the grill. -.5- |
| 2018-01-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on both dumpsters. -0- |
| 2018-01-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed out of service handsink in the women's restroom. -1- |
| 2018-01-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rte chicken wings on walk in cooler shelf. cdi - pic rearranged shelf storage. -0- |
| 2018-01-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy buildup on the floor and at the wall of th |
| 2018-01-12 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c gauges used to measure pressure shall accurately measure. observed pressure gauge stuck in position at the top of the dish machine. -0- |
| 2017-10-19 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed standing water at the floor drain near the prep sink portion of the dish machine. -0 |
| 2017-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on the menu with all parts, but no items are identified using the asterisk (*) as used |
| 2017-07-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed stained tiles in kitchen above salad area, observed damaged tiles in paper good |
| 2017-07-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service coffee cups stored with lip surface uncovered. cups are stored at bar for costumer self-service. |
| 2017-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet cups stacked in the bar area. allow utensils top air dry before stacking. |
| 2017-07-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without head covering at the beginning of the inspection. ensure food employees wear hair restraint |
| 2017-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies, as well as house flies in the premises. ensure pest control plan is up to date to prevent further issues. |
| 2017-07-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken wings cooling on speed racks outside of active refrigeration. cold |
| 2017-07-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed pimento cheese held in a prep cooler with a date mark with expiration date of 7/22. cdi, product was voluntarily discarded by pic. ensure |
| 2017-07-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle ready to eat bacon, after handling garbage liner without washing his hands. cdi, spoke to pic about hand washing, pic spoke to employee about washing hands after |
| 2017-05-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one food employee wash hands and turn off faucet without using barrier. cdi - pic educate |
| 2017-05-26 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed buildup in the microwave under the popcorn popper. -0- |
| 2017-05-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tight wrapping on cooling raw bison burgers and hamburgers that were fresh |
| 2017-05-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed two managers on duty that have taken the test, but neither has certification. -2- |
| 2017-05-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink nearest the dish machine. cdi - pic sent sign today via email. -0- |
| 2017-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outsides of stacked pans near the dish machine that are clean. cdi - pic separated these pans and rewashed them. -3- repeat |
| 2017-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of garlic aioli hot holding at 112f. cdi - pic adjusted hot holding unit thermostat. -0- |
| 2017-05-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed 10 day date marking on house made ranch dressing and rte hot dogs. cdi - pic placed correct date |
| 2017-05-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed staff table to identify numbered chemical spray bottles today. vr no later than 05/26/2017. -1- repeat |
| 2017-05-17 |
34 |
4-502.11 (c) good repair and calibration - pf ambient air thermometers shall be in good repair. observed two broken ambient air thermometers in prep units. vr no later than 05/26/2017. -.5- |
| 2017-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings cooked on monday at 46-49f and soy sauce holding at room temperature that states refrigerate after opening. cdi - both items were voluntarily discarded. -1.5- |
| 2017-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans stored on the drying shelf to the far right of the dish machine. -1- repeat |
| 2017-05-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda boxes stored 4 inches off the floor on shelf to the right of the entrance to the kitchen. cdi - pic moved boxes to next high |
| 2017-05-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored on the floor in the dry storage. -0- |
| 2017-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed out of service beer cooler in the bar and out of service prep cooler in the kitchen. observed split gasket on one prep cooler door. -1- repeat |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving near the pizza station and near the mop sink. -1- repeat |
| 2017-05-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no shield nor shatter-proof designation on the lights in the popcorn room. 6-303.11 intensity-lighting - c |
| 2017-04-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed bar employee using cup to scoop ice for drinks instead of scoop available. cdi - pic trained employee to u |
| 2017-04-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries, pineapples and other fruit stored over rte spring mix in the walk in cooler. cdi - order reversed. -0- |
| 2017-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue present on the outsides of stacked pans, with residue in direct contact with the food contact surface of the next pan. cdi - pans sepa |
| 2017-04-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed date marked items with dates written over, expired housemade chipotle ranch date marked 04/14, g |
| 2017-04-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of chemicals in the bar and one on top of the dish machine either not labeled or labeled with a number. cdi - pic posted labeling number system |
| 2017-04-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on oil bottles in the pizza station and three squeeze bottles in the salad station without labels. repeat -1- |
| 2017-04-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and fruit flies in the bar area near the dump sink. maintain and increase pest control methods, increasing them as necessary to rid facility of gnats and fruit flies. -0 |
| 2017-04-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee handling raw chicken and then change gloves without handwashing before beginning next prep station. cdi - hands were washed and pic reminded employees when to was |
| 2017-04-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint preparing and plating food in the kitchen. -.5- |
| 2017-04-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles of scoops for yeast and flour down in the food in the kitchen. - |
| 2017-04-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the bar on the high shelf and in the cup dispensers. -1- repeat |
| 2017-04-26 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in the walk in cooler and in the first prep to the left of the handsink near the dough making station. observed blown light in the candy closet. -0- |
| 2017-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets of the prep coolers. clean these gaskets. -1- repeat |
| 2017-04-26 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed one handsink in the kitchen with a trash bin close by the sink. -0- |
| 2017-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed breaded pickles in bucket on the walk in freezer floor and popcorn oil on the floor in the popcorn room. -1- |
| 2016-11-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rolling cart blocking handsink near the canned goods at the beginning of the inspection. cdi - rack moved.6-301.14 post a handwash sign at each handsink. observ |
| 2016-11-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles without labels near the pizza station with oil and other condiments inside. label these with the common na |
| 2016-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths laying on and around dish machine. keep these in sanitizer between uses. -.5- repeat |
| 2016-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls in the dish area and wet stacked plastic cups in the bar. separate these and allow to air dry prior to stacking. -.5- repeat |
| 2016-11-23 |
45 |
4-205.10 food equipment, certification and classification - c use equipment as specified on the data plate. observed milk stored in cooler stating non potentially hazardous products only. keep milk in cooler that allows potentially hazardous products. -0- |
| 2016-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooler lids stuck in place from sticky residue. clean these. observed greasy buildup in the can wash. clean. -.5- repeat |
| 2016-09-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed one metal pan of black bean burgers with cooked rice and black beans as ingredients on day 8 |
| 2016-09-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salad dressings cooling over chicken just placed in the walk in at 209f an |
| 2016-09-07 |
34 |
4-302.12 (b) provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed meat thermometer in use with thin foods such as sliced cheese and lettuce. provide a thin probed thermometer. vr requi |
| 2016-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch at the beginning of the inspection. cdi - pic instructed removal. -.5-2-402.11 use head coverings, bea |
| 2016-09-07 |
39 |
3-304.14(b) (1) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in quat sanitizer at 50 ppm. manufacturer label states is at 150+. cdi - pic refilled buckets to correct concentration. -.5- |
| 2016-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee clean prep table and sanitize without allowing sanitizer to air dry. cdi - process repeated with air drying. -0- |
| 2016-09-07 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded lights in the dry storage without coating present to prevent shatter. provide shield or shatter |
| 2016-09-07 |
45 |
4-202.11 (a)(2) food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed meat presses with pits, allowing groove to retain charcoal and soot. repla |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the backsplash panel at the soda dispensers in the bar and buildup on shelving throughout the facility. observed buildup on the walk in f |
| 2016-09-07 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow preventer at the can wash. provide one. vr required no later than 09/16/2016. -0- |
| 2016-09-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on the floors, walls and ceiling, as wel |
| 2016-09-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed five handwashing sinks in the kitchen and bar without handwashing signs. cdi - signs given to pic today. -0- |
| 2016-09-07 |
43 |
4-502.13 (a) single-use and single-service articles may not be reused. observed cardboard pizza trays being reused in the prep station. cdi - pic instructed all kitchen staff to discontinue this practice. -0- |
| 2016-09-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee load soiled dishes in dish machine while wearing glove |